Cafe royale making device



March 2, 1937.. M, SCQFIELD 2,072,469

CAFE ROYALE MAKING DEVICE Filed Sept. 11, 1955 Patented Mar. 2, 1937 UNITED STATES FFIQE 4 Claims.

My invention relates to a device for producing the beverage commonly known as caf royale and which is a combination of coffee and burned brandy and the principal object of my invention is, to provide a relatively simple, practical and inexpensive device that includes a support for sugar and spices and a container for brandy, which device is positioned in a cup or other container so as to conveniently burn the brandy that is utilized in the beverage and the brandy container being positioned below the sugar supporting element so that the flames from the burning brandy will caramelize and melt the sugar and the device being equipped with a handle whereby it may be conveniently inverted to deposit the burned brandy and melted caramelizedfsugar into the cup or other container that receives the coffee.

The method usually employed in producing cafe royale involves the pouring of a small quantity of brandy on the surface of coffee contained Within a cup or other receptacle, then burning said brandy and adding sumcient dry sugar to the beverage, but such procedure involves carefulness in pouring the brandy onto the surface of the coffee so that it will form a layer and float thereupon and such procedure also requires separate treatment of the sugar if the same is caramelized before being added to the beverage.

The device contemplated by my invention comprises a one-piece structure that permits cafe royale to be easily and conveniently prepared and where the devices are constructed for indi- Vidual service, each person preparing the beverage may use amounts of brandy, sugar, spices and the like to suit the individual taste.

With the foregoing and other objects in view my invention consists in certain novel features of construction and arrangements of parts that will be hereinafter more fully described and claimed and illustrated in the accompanying drawing in which:'

Fig. 1 is a top plan view of a coffee cup and showing the caf royale making device positioned therein.

Fig. 2 is a vertical section taken on the line 22 of Fig. 1.

Fig. 3 is a vertical section taken through the center of a modified form of the device.

Fig. 4 is a vertical section taken through the center of a further modified form of the device.

Referring by numerals to the accompanying drawing which illustrates a preferred embodiment of my invention, ill designates a shallow dish-shaped member preferably formed of suitable sheet metal circular in form and provided with perforations Ii.

Suitably secured to the underside of this perforated disc adjacent its edge, are the upper ends of vertically disposed legs E2, the lower ends of which are bent inwardly at right angles as designated by it, in order to provide feet that rest on the bottom of the coffee cup or other container.

Suitably secured to the upper portion of one of the legs and projecting outwardly therefrom, is a short handle it.

Suitably secured to the legs 52 and positioned a short distance below the perforated disc IEI, is a shallow container it, which serves as a receptacle for the brandy or other liquor, that is utilized in producing the beverage.

In producing cafe royale with the device just described, two or more lumps or cubes of sugar are placed on the perforated disc ill and if desired small quantities of powdered cinnamon, nutmeg or other spices or flavoring extracts are sprinkled over the cubes of sugar. Brandy or other liquor is now poured over the sugar, thereby moistening the same and the brandy, after passing through the perforations II in the disc ill passes into container l5.

After the desired amount of brandy has been thus deliverd into the container M, the brandy is ignited and the flames thereof pass upwardly through the perforations in disc H] and in a short time the heat from the flames caramelizes and melts the sugar and the latter when melted flows through the apertures i i and drops into the burning brandy within container i5.

By pouring the brandy over the sugar, the latter is saturated and furnished with a moisture content so that when the same is subjected to the heat of the flames from the burning brandy, the sugar will readily melt and will pass in a soluble state into the brandy.

Obviously as the sugar is thus caramelized and melted the armona of the spices or flavoring extracts sprinkled over the sugar is extracted and blended with the sugar as it passes into the brandy container.

After the sugar has melted and passed into the brandy container, liquid coffee is poured onto the perforated disc and after passing therethrough flows into the brandy container, thereby quenching the flames and after the desired amount of coffee has been poured into the cup through the device, the latter is lifted and at the same time turned upside down so as to discharge the contents of the container l5 into the cup to unite with the coffee in producing the beverage known as caf royale.

The size of the apertures in the disc I 0 governs the degree of caramelization imparted to the sugar and likewise governs the viscosity of the melted mass as it flows through the apertures and passes into the brandy receptacle l5.

The provision of a separate container for the brandy enables the individual to deliver the desired amount of brandy into said container and provides for the quenching of the flames of the burning brandy at the proper time.

The device in larger sizes may be advantageously employed in making various punches composed of caramelized sugar, spices and dried fruits in combination with alcoholic beverages such as brandy, wine, champagne and the like and particularly where it is not desired to heat the wines. Where punches are prepared with the device, the container l5 permits the isolation of the brandy from the other liquors to produce the desired results.

In Fig. 3 I have illustrated a modified construction wherein the sugar supporting disc 56 has a shallow concave perforated central portion upon which the lumps or cubes of sugar rest and surrounding this perforated central portion is a marginal channel l'l that receives the brandy.

In the modified construction illustrated in Fig. 4, the sugar supporting disc I8 is provided with a. centrally arranged imperforated cup I!) that receives the brandy and that portion of the disc surrounding the cup is perforated.

Both modified structures just described provide simple and eflicient means for caramelizing and melting the sugar by the flames arising from the burning brandy.

Thus it will be seen that I have provided a caf royale making device that is relatively simple in construction, inexpensive of manufacture and very effective in performing the functions for which it is intended.

It will be understood that minor changes in the size, form, and construction of the various parts of my improved caf royale making device may be made and substituted for those herein shown and described without departing from the spirit of the invention, the scope of which is set forth in the appended claims.

I claim as my invention:

1. In a caf royale making device, the combination with a perforated member, of legs secured to and depending from said member and a shallow receptacle secured to said legs beneath said perforated member.

2. A caf royale making device, comprising a perforated member, legs depending from said member, a shallow receptacle supported by said legs beneath said perforated member and a handle projecting outwardly from the upper portion of the structure.

3. In a caf royale making device, a plate having a perforated portion adapted to support cubes of sugar or the like, said plate having an imperforate portion adapted to contain liquid.

which imperforated portion surrounds the perporated portion and a handle connected to said plate.

4. In a cafe royale making device, the cornbination with a perforated member, of a cup carried by and arranged below said member, which cup is adapted to contain liquid, and a handle secured to and projecting horizontally from said perforated member.

LYNN M. SCOFIELD. 

